Description
Rich, fudgy brownies studded with juicy roasted cherries that add a sweet-tart burst of flavor to every bite.
Ingredients
- 1 cup (150 g) fresh cherries, pitted and halved
- 1 tsp olive oil or melted butter
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) dark chocolate, chopped
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved cherries with olive oil and spread them out on the prepared baking sheet. Roast for 10–12 minutes until softened and slightly caramelized. Remove and let cool.
- Reduce oven temperature to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
- In a heatproof bowl, melt butter and dark chocolate together over a double boiler (or microwave in 30-second bursts, stirring in between) until smooth. Set aside to cool slightly.
- Whisk in granulated sugar and brown sugar until well combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Gently fold dry ingredients into the wet mixture until just combined (do not overmix).
- Fold in the roasted cherries, reserving a few for the top.
- Pour batter into the prepared pan and smooth the top. Scatter reserved cherries over the surface.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before slicing into squares.
Notes
- For extra decadence, drizzle with melted chocolate or dust with powdered sugar before serving.
- Frozen cherries can be used — thaw and pat dry before roasting.
- Brownies will continue to set as they cool, so don’t overbake.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American